Nutella Truffles
These Nutella Truffles are rich, creamy chocolate-hazelnut treats made with just five ingredients. A smooth semisweet chocolate and Nutella center is rolled in finely chopped hazelnuts for an easy make-ahead dessert with plenty of chocolate flavor and crunch.
Equipment
- Heatproof mixing bowl
- Medium saucepan
- Rubber spatula or spoon
- Measuring cups and spoons
- Tablespoon or small cookie scoop
- Plate or baking sheet
Ingredients
Chocolate-Hazelnut Truffle Mixture
- 8 ounces semisweet chocolate (226 grams), finely chopped
- ½ cup heavy cream (125 ml)
- 2 tablespoons butter (30 grams), cubed
- 1 cup chocolate-hazelnut spread, such as Nutella (295 grams)
Hazelnut Coating
- Approximately 1 cup hazelnuts (142 grams), finely chopped
Instructions
Prepare the Chocolate Mixture
Fill a medium saucepan with a small amount of water and bring it to a gentle simmer.Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.Add the chopped semisweet chocolate, heavy cream, and cubed butter to the bowl.Melt the Chocolate
Heat the mixture gently, stirring frequently, until most of the chocolate has melted.Remove the bowl from the heat while a few small pieces of chocolate are still visible. Continue stirring until the remaining chocolate melts and the mixture becomes completely smooth.Add the Chocolate-Hazelnut Spread
Stir the chocolate-hazelnut spread into the warm chocolate mixture until smooth and evenly combined.Chill the Truffle Mixture
Cover and refrigerate for 2 to 3 hours, or until the mixture is firm enough to scoop and shape.For a faster option, place the mixture in the freezer for about 30 minutes, then transfer it to the refrigerator until firm.Shape the Truffles
Scoop approximately 1 tablespoon of the chilled chocolate mixture at a time.Gently roll each portion between your palms to form a ball.Clean your hands as needed while shaping the truffles because the mixture can soften from the warmth of your hands.Coat with Hazelnuts
Place the finely chopped hazelnuts in a shallow bowl or on a plate.Roll each truffle in the hazelnuts, gently pressing as needed so the nuts adhere to the surface.Chill and Serve
Place the finished truffles in the refrigerator until ready to serve.For the best texture, keep them chilled until shortly before serving.
Notes
- Nutella amount: This recipe uses approximately 1 cup of chocolate-hazelnut spread, which is nearly one 13-ounce jar of Nutella.
- Chocolate: Finely chopping the semisweet chocolate helps it melt smoothly and evenly.
- Gentle heat: Avoid overheating the chocolate. Remove it from the heat while a few small pieces remain, then stir until completely smooth.
- Chilling: The mixture needs to become firm enough to scoop. If it is still too soft after 2 hours, continue chilling before shaping.
- Faster chilling: You can start the mixture in the freezer for about 30 minutes, then transfer it to the refrigerator.
- Shaping: If the chocolate becomes too soft while rolling, chill it again briefly before continuing.
- Storage: Store the finished truffles in the refrigerator. They will keep for at least 1 week when properly covered.